PINOY CHICKEN SOTANGHON

LUTONG PINOY RECIPE ~ Chicken Sotanghon~

Chicken Sotanghon Ingredients:

200 gm sotanghon (bean thread) noodles
1 cup chopped or flaked cooked chicken meat (you can use left over chicken meat)
6-7 cups chicken stock
2 Tbsp oil
1/2 head of garlic – minced
1/2 medium onion – sliced
1 Tbsp patis (fish sauce)
4 dried Chinese black mushrooms (shiitake)
chopped green onions

Chicken Sotanghon Procedures:

• Soak the dried mushrooms in hot water for about 15 minutes. Remove and squeeze out excess water. Cut and discard stems, slice caps into fourths.
• Heat oil in a pot. Saute garlic and onion in low to medium heat. Make sure the garlic is not burned.
• Add chicken meat, mushrooms and patis. Cover and simmer for 3 minutes.
• Add chicken stock and bring to boil.
• Drop the sotanghon noodles in the soup and simmer for about 3 minutes or until noodles are tender and cooked. You may at an early stage cut the noodles with scissors to shorten lengths and make it more manageable to handle.
• Garnish with chopped green onions.
• Serve hot with combined lemon juice and patis on the side.